Roasted Green Vegetable Medley

• 1 pound fresh green beans, trimmed and cut into 2-inch pieces
• 4 cups fresh broccoli florets
• 10 small fresh mushrooms, halved
• 8 fresh Brussels sprouts, halved
• 2 medium carrots, cut into 1/4-inch slices
• 1 medium onion, halved and sliced
• 3 to 5 garlic cloves, thinly sliced
• 4 tablespoons olive oil, divided
• 1/2 cup grated Parmesan cheese
• 3 tablespoons julienned fresh basil leaves, optional
• 2 tablespoons minced fresh parsley
• 1 tablespoon grated lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 425u0b0. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray.
2. Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

green beans, fresh broccoli florets, mushrooms, brussels, carrots, onion, garlic, olive oil, parmesan cheese, basil, parsley, lemon zest, lemon juice, salt, pepper

Taken from www.tasteofhome.com/recipes/roasted-green-vegetable-medley/ (may not work)